Jamón Iberico
Jamón Iberico is a dry-cured ham made from black Iberian pigs. It is deep red in colour with infiltrations of fat. Cut slices are small and rectangular in shape. It is typically aged between 24 and 36 months. Compared to Jamón Serrano PGI– another Spanish delicacy – Iberico ham has a stronger tone and a more intense aroma.
Jamón Ibérico is generally savoured on its own. It is a typical starter, and often the first course at banquets and weddings. Its texture is tender fatty and melt-in-the-mouth with aromas of wild herbs, mushroom and truffle which increase in intensity according to the age of the ham. The flavour depends on the pig’s diet. Pata Negra (the Spanish for black foot) is the name given to Jamón Ibérico made from 100% Iberian pigs fed only on acorns (bellota) and raised in total liberty. For Ibérico de cebo de campo, the pig’s diet is composed of some acorns, as well as pasture, grain, and feed.
When serving Jamón Ibérico, the slices must be hand carved. The ‘cortador’ or carver must be particularly skilled in this art. A special ham holder is required to hold it steady and suitable knives must be used.
